ARROZ CON POLLO

Delicious Chicken and Rice recipe
Print Recipe
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

Marinade
  • 2 Cloves garlic, crushed
  • 1 tsp Salt
  • Juice of one lime
Rice and Chicken
  • 4 lb Chicken cut into 8 serving pieces.
  • 2 tbsp oil
  • 1 Medium Spanish onion, chopped
  • 1 Medium green bell pepper, seeded and chopped.
  • 1 Bay leaf.
  • 1 tsp Ground cumin.
  • 1 tbsp Paprika.
  • ½ tsp Oregano.
  • ½ tsp White pepper.
  • 1 Cup Tomato sauce.
  • 1 Cup Beer.
  • 2 Cups Rice.
  • 2 Cups Chicken stock.
  • 1 Cup Green peas, cooked.
  • 2 Red bell peppers, roasted and cut into strips.
  • ⅓ Cup Olives, pitted and coarsely chopped.

Method
 

Marinade
  1. Mash the garlic and salt to a paste.
  2. Stir in lime juice.
  3. Rub chicken pieces with this mixture.
  4. Marinate for at least 2 hours.
Chicken and Rice
  1. Heat 1 tablespoon oil in a large skillet with a lid and saute chicken pieces, skin side first, until golden brown, for about 6 minutes on each side.
  2. Transfer chicken to a plate.
  3. Saute the onion until translucent, about 3 minutes, adding oil if needed.
  4. Add green pepper and seasonings and saute for 2 minutes.
  5. Stir in tomato sauce and beer.
  6. Add the chicken pieces and simmer over medium heat for 5 minutes.
  7. Stir in the rice and half of the stock.
  8. Bring to a boil over medium heat. Reduce to a simmer, cover, and cook until rice is tender, about 25 minutes, adding more liquid as required.
  9. Carefully mix in green peas, adjust seasoning and arrange on a large platter.
  10. Garnish with roasted red peppers and green olives.